Getting the right dough for semolina-water pasta

I'm making pasta from scratch pretty much every day now. Any time I cook long noodles, they break up once I toss them gently in the sauce after boiling. What could I improve to make them stronger?

Preparation

I don't use recipes, just go by how the pasta looks and feels, so unfortunately unable to provide any measurements. I also only use the semolina-water mix (S Italian style), so not sure if there are some specific things I should do/look for when prepping my dish.

The texture of my dough seems right, smooth and dense like Play-Doh. I only knead until smooth all throughout, not necessarily 15-20 minutes like some recipes say. I've noticed when I press into the dough ball, it doesn't bounce back very quickly like some online demos show. Not sure if that's an indicator I need to add more flour or knead more.

I usually let the dough rest in the fridge for a few hours or overnight-- i.e. I usually just mix it up in advance and forget about it until the next dinner hah

I roll the dough with a pin until it's a little see-though and then cut into .5-1 inch strips depending on the recipe. The noodles are well dusted to keep from sticking to each other.

I cook for about 30 seconds in salted water and then cook the rest of the way in my sauce.

The pasta never tastes overcooked, it has a nice bite to it. The dish turns out delicious, just disappointed when the noodles break up in half or thirds :)

Best Answer

Traditionally in Italy, hand made semolina pasta is generally of the shorter/thicker kind, such as orichiette or cavatelli, and not long/thin strips. Maybe try some of those instead.

Industrially processed semolina pastas such as spaghetti or lasagna are made using extrusion equipment at high pressures, which I believe strengthens them. Not sure if you could do this by hand to be honest.

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Getting the right dough for semolina-water pasta - From above of broken eggs on flour pile scattered on table near salt sack and kitchenware

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Getting the right dough for semolina-water pasta - Uncooked balls of dough near rolling pin placed on wooden table sprinkled with flour with eggshell and raw spaghetti in kitchen

What should semolina pasta dough look like?

After about 10 minutes, the dough should be smooth and firm (pliable but not soft). When it bounces back from a light touch to the surface, wrap it tightly in plastic and allow it to rest at room temperature for about 30 minutes. After the dough has rested, shape and cook as desired.

Does semolina pasta dough need to rest?

If it feels sticky, add another sprinkle of semolina flour and knead through. Let it rest for 10-15 minutes. TO MAKE ORRECCHIETE: Cut a piece of the semolina pasta dough and roll it into a snake like shape.

What is the right consistency for pasta dough?

The texture should be soft and the dough velvety to the touch, and elastic. The dough should be worked at least 5-10 minutes to develop the gluten which is fundamental for the final consistency of the pasta.

Is it best to use semolina flour for pasta?

In comparison to soft wheat flour, semola flour should be used for those thick and rugged pasta shapes that soak up rich sauces so wonderfully. Semola has less elasticity than all-purpose-flour and much more plasticity.

How to Make Water-based Pasta (an in-depth guide)

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